Enchilada Sauce

Enchilada Sauce 2 tbsp canola oil or vegetable oil 1 yellow onion 2 tbsp all purpose flour 14.5 oz can crushed tomatoes 1 cup beef stock 1 chipotles in adobo sauce 1 tbsp adobo sauce from chipotles 1/2 tbsp chili powder 2 tsp cumin 1 tsp oregano 2 tsp white granulate sugar 2 tsp garlic powder 2 tsp smoked paprika salt Prep your ingredients so it's available when needed. Preheat a medium sauce pot over medium heat and add oil. Chop onion and add it to the pot. Saute onion until softened. Sprinkle flour over the onion and stir until onions are evenly coated. Slowly pour in beef stock while stirring. Add can of crushed tomatoes and all remaining ingredients. Stir well and bring the mixture to simmer. Let it simmer for a few minutes. Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas! To store Enchilada Sauce – Prepare the sauce according to the recipe, take off heat, and let it cool to room temperature. Pour cooled sauce into a glass jar and close it with a lid. Store it in the refrigerator for 5-7 days. To freeze Enchilada Sauce – pour cooled sauce into a zip-lock freezer bag, let all the air out, and close it tight. Label the bag with a date and what is inside and lay flat on a cutting board. Let it freeze for about 2 hours and then you can stand it up or stack it in the freezer. Frozen sauce can be stored for 2-3 months.